Company email (February 2014):
"Depending on season we may or may not use albumin and isinglass in the wine making process. We have not used gelatine or casein.

It is best to assume that all our white wines will have been treated with 5ppm of isinglass in preparation for bottling. Industry allergy work currently being undertaken is finding no residue in samples analysed after fining with isinglass.

With our red wines we have not used egg whites (albumin) for some time but if needed in a particular year would do so.

This to answer your question with regard to Pinot Noir any wine from 2001 through to the current release 2012 has been bottled without albumin use in the process. Likewise our Cabernet blend has not seen albumin since 2002 vintage."